Mexican Chiles Rellenos Puff

Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from Old El Paso® green chilies and salsa.

  • Prep Time 15 min
  • Total Time 5 hr 10 min
  • Servings 10

Ingredients

1
bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
3
cans (4 ounces each) Old El Paso™ whole green chiles, drained
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 ounces)
6
eggs
2
egg whites
1
can (12 ounces) evaporated skimmed milk
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon garlic salt
3/4
cup Old El Paso™ Thick 'n Chunky salsa
1/3
cup fat-free sour cream

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
  • 2 Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
  • 3 In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  • 4 Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
145mg
145%;
Sodium
760mg
760%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
25%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.